Japanese Red Bean Ice Cream

Ingredients:
1 cup dry adzuki beans
1/3 cup white sugar
2 teaspoons lemon juice
3 1/2 cups water
1 cup milk
1 cup heavy cream
4 egg yolks
2/3 cup white sugar
1 teaspoon vanilla extract

Directions:
1.     In a saucepan, combine the azuki beans, 1/3 cup of sugar, lemon juice and water. Bring to a boil, and boil uncovered for 3 minutes. Reduce the heat to low, and simmer for 2 1/2 to 3 hours, or until the beans are very tender. When done, the beans and liquid should amount to 3 cups. If not, add more water to compensate.
2.     Strain the bean mixture through a sieve - I use a wooden paddle for this, and discard the bean skins. Refrigerate for about 2 hours, or until cold.
3.     In a saucepan, combine the milk and cream. Bring to a boil over medium heat. While you wait for that to boil, whisk together the egg yolks and 2/3 cup of sugar in a medium bowl. When the cream and milk come to a boil, ladle about 1/4 cup of the hot liquid into the bowl with the egg yolks, and whisk until smooth. Pour the yolk mixture into the pan with the cream, and cook over low heat until thick enough to coat the back of a metal spoon. This should take about 5 minutes. Do not cook too long, or you will get lumps. Remove from the heat, and stir in the vanilla. Refrigerate until cold.
4.     Once both of the mixtures are cold, stir them together. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.

Pistachio Refrigerator Dessert

Preparation
Combine and press into greased 9x13 pan; bake at 350 degrees for 15 minutes; cool. 8 oz. cream cheese, softened
2/3 c. powdered sugar
4 oz. Cool Whip

Mix cheese and sugar together; fold in Cool Whip; spread on cooled crust. 2 sm. pkgs. pistachio instant pudding
mix
1 1/2 c. cold milk
1/4 tsp. almond flavoring

Combine and spread over top of cream cheese layer; refrigerate until firm. Top with 4 ounces Cool Whip and refrigerate.

No-Bake Triple-Berry Pie

1 cup water
3/4 cup sugar
2 tablespoons cornstarch
1/2 package (4-serving size) raspberry-flavored gelatin (3 tablespoons)
3 cups sliced strawberries
1 cup blueberries
1 cup raspberries
1 package (6 ounces) ready-to-use shortbread pie crust
Whipped cream, if desired
show preparation
hide

1. Mix water, sugar and cornstarch in 2-quart saucepan. Heat just to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in gelatin until dissolved. Refrigerate about 30 minutes, stirring occasionally, until mixture thickens.
2. Fold berries into gelatin mixture. Pour into crust. Refrigerate about 2 hours or until set. Serve with whipped cream. Store covered in refrigerator.

Makes 8 servings

Berry Cheesecake in Chocolate Crust

2 cups chocolate wafer cookie crumbs
1/4 cup butter or margarine, melted
4 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
1/2 cup sour cream
1 tablespoon grated orange peel
4 eggs
1/2 cup sour cream
2 tablespoons sugar
2 cups berries

1. Heat oven to 325ºF. Mix cookie crumbs and butter. Press on bottom and slightly up side of ungreased springform pan, 9x3 inches, to seal bottom.
2. Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process until smooth. Add eggs. Cover and process until well blended. Spread over crust.
3. Bake about 1 hour 20 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered 3 hours; cover and continue refrigerating at least 4 hours.
4. Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with berries.

Makes 16 servings

Crème Brûlée Cheesecake Bars

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed

1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.

2. In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teapoons vanilla; beat until smooth. Spread over crust in pan.

3. Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Makes 36 bars

Mint Chocolate Chip Ice-Cream Pie

2 pints mint chocolate chip ice cream, slightly softened
1 package (6 ounces) ready-to-use chocolate-flavored pie crust
1 1/4 cups crushed chocolate-covered mint cookies
1 cup chocolate fudge topping

1. Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour.
2. Spread remaining pint of ice cream over cookies. Cover and freeze about 3 hours or until firm.
3. Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie.

Fresh Fruits and Dessert Cheeses

Ingredients

* 1 pound seedless grapes (black, red, or green)
* 8 ounces triple-creme cheese, like Gourmandise with Kirsh or walnut, St. Andre, or Camembert
* 2 Bosc pears, sliced
* 1 small box sweet whole wheat biscuits

Directions

Place rinsed grapes and pears on a cutting board with your favorite dessert cheeses and sweet biscuits for a simple, elegant end to your meal. Ask for help from the cheese counter specialist in your market; they'll let you try your pick of cheeses.

Yogurt and Fruit Dessert Cup

Ingredients

* 1 single-serve cup fruit flavored custard style low fat yogurt
* 1/4 cup granola or Grape Nuts
* 1 cup cut fruit from in store service deli

Directions

Layer custard style fruit yogurt with granola or Grape nuts and chunks of cut fruit. The fruit costs more cut than fresh, but when your cooking for 1, whole pineapples and melons can be daunting. Here, it's worth the extra cost to treat your body to some fresh fruit.

S'more Brownies

Ingredients
Crust:

* 6 tablespoons unsalted butter, melted
* 1 1/2 cups crushed graham cracker crumbs
* 2 tablespoons sugar
* Pinch fine salt

Brownie:

* 8 tablespoons (1 stick) unsalted butter
* 4 ounces unsweetened chocolate, chopped
* 1 cup packed light brown sugar
* 3/4 cup white sugar
* 1 1/2 teaspoons pure vanilla extract
* 1/2 teaspoon fine salt
* 4 large cold eggs
* 1 cup all-purpose flour

Topping:

* 4 cups large marshmallows

Directions

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.
________________________________

Lime Blueberry Tiramisu

Ingredients

* 1 pint heavy whipping cream
* 1/4 cup confectioners' sugar
* 1 pound mascarpone cheese, at room temperature
* 3 (3-ounce) packages unfilled ladyfingers
* 1 (6-ounce) can frozen limeade concentrate, thawed
* 1 (21-ounce) can blueberry pie filling
* Fresh mint leaves, optional

Directions

In a large bowl, beat cream with an electric mixer at medium speed until thickened. Gradually add confectioners' sugar, beating until soft peaks form. Gently stir in cheese until combined; set aside.

Split ladyfingers in half. Line a 13 by 9 by 2-inch baking dish with ladyfingers, cut side up. Brush ladyfingers with limeade concentrate. Spoon half of cheese mixture over ladyfingers. Top with half of blueberry pie filling. Repeat procedure for the next layer with remaining ladyfingers, limeade, cheese mixture, and pie filling. Cover and chill 8 hours. Cut into squares to serve. Garnish with fresh mint, if desired.

Spoon Cookies

Ingredients

• 1 cup (2 sticks) unsalted butter
• 2 cups all-purpose flour
• 3/4 teaspoon baking powder
• Pinch fine salt
• 1 large egg yolk
• 3/4 cup sugar
• 1 tablespoon pure vanilla extract
• 1/4 to 1/3 cup jam, such as a berry, plum or cloudberry
• Confectioners' sugar, for dusting

Snowflake Cookies

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 3 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Edible Paint Icing, recipe follows
• Garnish: silver dragees, sugar pearls, sparkling sugar

Directions

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs, vanilla and almond extract until combined.

In a medium bowl, combine flour, baking powder and salt. Gradually add to sugar mixture, beating until smooth. Wrap dough in heavy-duty plastic wrap, and refrigerate 1 hour.

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with assorted snowflake cookie cutters and place 2 inches apart on prepared baking sheets. Chill dough 15 minutes. Bake for 10 minutes, or until edges are very lightly browned. Let cool for 2 minutes on baking sheet. Remove from pans and cool completely on wire racks.

Paint cookies with Edible Paint Icing. Garnish with silver dragees, sugar pearls and sparkling sugar, if desired.

Edible Paint Icing:

• 1/4 cup cold water
• 3 tablespoons meringue powder
• 2 cups confectioners' sugar
• Food coloring, optional

In a medium bowl, combine water and meringue powder; whisk until foamy. Whisk in confectioners' sugar until smooth. Add food coloring, if desired. Use immediately.

Ribbon or Swirl Cookies

Ingredients

Vanilla Dough:

• 1/2 cup granulated sugar
• 2 tablespoons confectioners' sugar
• 1/4 teaspoon fine salt
• 1 large egg
• 1 to 1 1/4 teaspoons mint extract
• 1 cup unsalted butter, (2 sticks), room temperature
• 2 cups all-purpose flour
• 
  

Chocolate Dough:

• 1 1/4 cups granulated sugar
• 3/4 cup natural cocoa powder
• 1/4 teaspoon fine salt
• 1 cup unsalted butter, (2 sticks) room temperature
• 1 large egg
• 1 1/2 cups all-purpose flour

Directions

For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl. In another small bowl, whisk the egg and mint extract and set aside. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy, about 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth. Gradually add the flour, mixing slowly until blended.

Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.

For the chocolate dough: Whisk the sugar, cocoa, salt in a medium bowl. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth. Gradually add the flour, mixing slowly until blended.

Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.

For a spiral cookie: Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment. Brush dough lightly with cold water. Place a sheet of vanilla dough on the workspace, and remove top sheet of paper. Using the bottom piece of the paper to lift the dough, place the vanilla dough on top of the chocolate dough. Take care to line up the edges of the 2 doughs and trim as needed. Lightly press to smooth and seal the doughs together. Remove the top piece of paper. Brush the surface of the dough lightly with cold water. Position the sandwiched doughs with the long edge facing you. Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide. Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.

Evenly position racks in the oven, and preheat to 325 degrees F.

Slice the dough crosswise into 1/4-inch thick cookies. Lay about 1/2-inch apart on parchment-lined baking sheets. Bake until just golden - not too dark you'll lose the definition of the spiral, about 14 to 16 minutes.

For a ribbon cookie:

Roll and layer the two doughs into 15 by 18-inch rectangles, and 1/4-inch thick in the same way as the Spiral Cookies. Put 1 of the chocolate doughs on the work space and remove the top sheet of parchment. Brush lightly with a little cold water. Place 1 of vanilla doughs on the work space. Remove top sheet of paper, and use the bottom piece of the paper to lift the dough onto the chocolate dough. Take care to lining up the edges of the dough. Lightly press to smooth and seal the doughs together. Remove the top parchment.

Trim the edges on the layered doughs with a pizza cutter using a ruler or other straight edge as a guide. Working with the short edge facing you, cut the layered dough in half vertically. Set 1 piece on top of the other and then turn the dough, to have the long side facing you. Cut the dough in half again and set 1 piece on top of the other. Wrap in plastic wrap, and refrigerate for 2 hours before slicing.

Trim any uneven edges with a sharp knife. Slice blocks into 1/8-inch thick rectangles and bake until the white dough is just beginning to brown, about 16 to 18 minutes.

Pistachio Linzertorte With Cherry Jam

Ingredients

• 3/4 cup butter, softened
• 1 cup confectioners' sugar
• 3 egg yolks
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1 1/2 cups ground roasted and salted pistachios
• Cherry jam

Directions

In a large bowl, beat butter and confectioners' sugar at medium speed with an electric mixer until creamy. Beat in egg yolks until combined.

In a small bowl, combine flour, nutmeg and cardamom. Gradually add to butter mixture, beating until combined. Beat in ground pistachios. Cover and chill for 1 hour.

Preheat oven to 325 degrees F. Line baking sheets with parchment paper.

On lightly floured surface, roll dough to 1/4-inch thickness. Cut with a 2-inch star-shaped cookie cutter. Cut out centers of half the cookies with a 1/2-inch star-shaped cookie cutter. Place cookies 2 inches apart on baking sheets, and bake for 12 to 14 minutes, or until edges are lightly browned. Let cool on pan for 2 minutes. Remove to wire racks to cool completely.

Spread cherry jam evenly over flat sides of uncut cookies. Top with flat sides of cutout cookies. Return to baking sheets, and bake for 2 minutes. Let cool completely on wire racks. Store in airtight containers.

Peppermint-Chocolate Sandwich Cookies

Ingredients

• 1 (16.5 ounce) tube refrigerated sugar cookie dough
• 1/4 cup all-purpose flour plus extra for dusting
• 2 cups semisweet chocolate chips, divided
• 1/4 cup heavy cream
• 1 teaspoon pure peppermint extract
• 1 teaspoon vegetable oil
• Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar
• Special equipment: a 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop

Directions

Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.

Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

Orange Currant and Polenta Cookies

Ingredients

• 2 cups dried currants
• 1/4-cup orange-flavored liqueur (recommended: Grand Marnier) or water
• 
  
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups (3 sticks) unsalted butter, at room temperature, cut into cubes
• 2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 medium oranges, zest finely grated
• 1 tablespoon coarse polenta or cornmeal

Directions

Preheat the oven to 350 degrees F.

In a small bowl, add the currants and orange-flavored liqueur, or water. Soak for 5 minutes, then drain and discard the liquid. Set aside.

Sift together the flour, baking powder, baking soda, and salt in a large bowl. Add the butter and sugar to the bowl of a stand mixer and beat to combine. Gradually add the eggs and vanilla and mix on medium speed until incorporated, (the mixture will look curdled). Scrape down the sides of the bowl. Add the flour mixture all at once and mix again on low speed until a dough forms - scrape again including the beaters. When a dough forms add the currants, zest, and polenta and mix on low until thoroughly combined. Roll into small 1-inch balls, and arrange on parchment lined baking sheets. Bake until golden brown, about 8 to 12 minutes. Remove from the oven and let cool before serving.

Mix-n-Match Shortbread

Ingredients

Classic Version in 4 ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup plus 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup (2 sticks) unsalted butter, room temperature, cut into chunks
• 1 teaspoon water

Directions

Preheat the oven to 375 degrees F.

Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add in the vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.

Slice the log into 1/3-inch thick disks. Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Tansfer to wire racks and cool until room temperature. Enjoy!

Tips: Store in airtight container for up to a week or freeze uncooked log for up to a month. Also, use the freshest ingredients possible for the best tasting cookies.

Variations:

Chai Spice Tea Shortbread Cookies:

• 2 tablespoons loose chai tea, or from approximately 6 tea bags

Pulse together the tea with the flour and salt in a food processor just until the tea is in small pieces evenly distributed throughout the flour. Then add the powdered sugar, vanilla, the butter and the 1 teaspoon of water. Continue as instructed above.

Toasted Pecan Shortbread Fingers:

• 1/2 cup toasted and chopped pecans
• Plus extra powdered sugar, for dusting finished cookies

Pulse the toasted and chopped pecans into the dough and then shape into a flattened round disk. Wrap in plastic wrap and refrigerate for 1 hour. On a flour dusted surface, roll the dough out to approximately 1/3-inch thick. (If the dough is too hard to roll or begins to crack, let it rest at room temperature for a few minutes until pliable.) With a sharp knife, cut the dough into rectangle shapes about 1 by 3-inches. Arrange on the prepared baking sheets and follow the cooking instructions as above. Dust slightly cooled cookies with powdered sugar through a fine mesh strainer.

Mixed-Nut Honey Baklava

Ingredients

• Baklava
• 12 dried calamyra figs, diced 1/4-inch
• 1/2 cup dark rum
• 1 1/2 cups toasted walnut pieces, chopped
• 1 1/2 cups toasted unblanched almonds, chopped
• 1 1/2 cups unsalted butter (3 sticks)
• 4 ounces bittersweet chocolate, diced 1/4-inch
• 1/3 cup sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons ground cardamom
• 1/2 teaspoon ground cloves
• 1 (1 pound) boxes phyllo dough (about 48 sheets)
• Syrup
• 1 cup sugar
• 1 cup honey (preferably orange blossom), plus more for drizzling
• 1/2 cup water
• Juice of 1 large lemon (about 3 tablespoons)

Directions

Soak the diced figs in the rum in a large bowl for at least 30 minutes and up to 2 hours.

Preheat the oven to 350 degrees F.

Spread the walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes. Cool. Toss the nuts, chocolate, sugar, and spices with the figs and the rum.

Bring the butter to a simmer over low heat. Skim and discard the foamy solids that rise to the top until the butter is clear, about 8 to 10 minutes.

Lightly butter a 16 1/2 by 11 1/2-inch sheet pan. Remove the phyllo from the package, unroll and lay it on the counter next to the pan and cover with a kitchen towel. Lay 1 sheet of the phyllo on the pan and brush lightly with butter. Repeat with 11 more sheets of phyllo working quickly and keeping the phyllo covered, as you assemble the baklava. Scatter 1/3 of the nut mixture (about 1 1/2 cups) evenly over the layers of phyllo. Repeat 2 more times and top with the remaining 12 sheets of dough. Carefully, cut 3/4 of the way through the phyllo and nut filling to make about 96 (1 1/2-inch) squares.

Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes.

While the baklava crisps make the syrup: Heat the sugar, honey, and water in a saucepan over high heat until the sugar dissolves. Add the lemon juice and carefully pour the hot syrup over the just baked baklava, making sure to get into all the cuts. Let cool. Complete the pre-made cuts in the baklava and serve with some honey drizzled on top.

Store the baklava in a sealed container for up to 1 week.

Iced Citrus Crackle Cookies

Ingredients

Dough:

• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 1/4 cups sugar
• 1 tablespoon finely grated citrus zest (Meyer or regular lemon, tangerine or lime)
• 2 large egg yolks, room temperature
• 3/4 teaspoon lemon extract (or use all orange extract for tangerine cookies)
• 1/4 teaspoon orange extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt

Icing:

• 1 cup confectioners' sugar, sifted
• 2 tablespoons colored sanding sugar (yellow, orange or green, depending on the flavor of the cookie)
• 1 tablespoon finely grated citrus zest (the same flavor of the cookie)
• 2 to 3 tablespoons freshly squeezed citrus juice (the same flavor of the cookie)

Directions

Evenly space the oven racks in the oven and preheat to 375 degrees F. on the convection setting, if available. Line 2 baking sheets with parchment paper or silicone mats.

Beat the butter in a medium bowl with an electric mixer on medium-high heat until smooth. Add the sugar and citrus zest and continue to beat until light and fluffy, about 2 minutes. (The creaming is important to get a great texture so don't skimp here.) Add the yolks, 1 at a time, beating well after each addition. Beat in the extracts.

Whisk the flour, baking soda and salt together in a bowl. Stir the dry ingredients into the wet mixture, mixing at low speed to make a soft dough.

Scoop the dough into rounded heaping tablespoons with a cookie scoop or measuring spoon. Space the cookies about 2-inches apart on the prepared pans. Freeze for at least 30 minutes. (The cookies can be frozen for up to 1 month.)

Bake the cookies, straight from the freezer, until edges are firm and bottoms are lightly browned, 15 to 17 minutes. Transfer to a rack to cool.

For icing: Mix the confectioners' sugar, colored sugar and appropriate flavored zest in a medium bowl. Add the citrus juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but keep in mind that if the icing is too loose it won't set.) Dip the rounded side of the cooled cookies into the icing; then let the excess icing fall back into the bowl. Dry cookies icing side up on a rack. Serve.

Store in an airtight container for up to 4 days.

Hazelnut Tea Cookies

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon table salt
• 2 sticks butter, softened
• 1 cup powdered sugar, plus additional for coating
• 1 tablespoon vanilla extract
• 1 3/4 cups hazelnuts, toasted and finely chopped

Directions

Heat oven to 325 degrees F and arrange racks in upper and lower third. Combine flour and salt in a medium bowl and whisk until aerated and evenly combined; set aside.

Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 3 minutes. Add sugar and vanilla and continue to mix until whipped and light, about 2 more minutes.

Add half of the nuts and mix until evenly incorporated and nuts are broken up, about 1 minute. Add flour and mix until well combined, about 1 minute. Remove bowl from mixer and stir in remaining nuts.

Shape dough into 1 tablespoon balls and place on baking sheets, spaced at least 1 inch apart. Bake, rotating pans halfway through, until underside of cookies are brown, about 25 minutes. Remove from oven and let cool 5 minutes on baking sheets.

Meanwhile, place some powdered sugar in a medium bowl. Once the cookies have cooled, roll them in the powdered sugar until just coated and tap off excess. Let cool completely and recoat in powdered sugar, tapping off excess sugar, before serving.

Gingerbread Cookies

Ingredients

The foundation:

• 1 1/2 sticks lightly salted butter, softened
• 1 2/3 cups sugar
• 1 orange, zested
• 
  

The dry ingredients:

• 4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon ground dry ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 
  

The wet ingredients:

• 2 eggs
• 1/2 cup dark molasses
• 1 lemon, juiced

Easy Orange Frosting, recipe follows

In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.

Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.

In another bowl, whisk together the eggs, molasses and lemon juice.

Preheat the oven to 350 degrees F.

When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.

Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes.

Got scraps? Form the scraps into a ball, press it flat and chill in the refrigerator. These cookies may be a little more "tough" because the dough will have been worked a little more than the others.

Why not have a little frosting on your gingerbread

Easy Orange Frosting:

• 1 cup powdered sugar
• Finely grated zest of 1 orange
• 1 to 2 tablespoons freshly squeezed orange juice
• 1/2 teaspoon orange liqueur
• 1/4 teaspoon light corn syrup

In a medium bowl add all of the ingredients and whisk together to combine. If too thick in consistency, add a touch more orange juice or water to thin out.

Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the gingerbread cookies. Press the 2 cookies halves gently together.